Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • Olive oil
  • 1 large globe eggplant (about 2 lb.)
  • 8 slices ripe tomatoes
  • Salt to taste
  • 4 thin slices provolone cheese
  • Salt
  • ¾ cup loosely packed fresh basil leaves
  • + 7 more ingredients
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • 1 Tbs. pine nuts
    • Scant ½ cup extra-virgin olive oil
    • 2 Tbs. red-wine vinegar
    • 1-½ tsp. minced garlic
    • ½ tsp. fresh thyme leaves
    • 8 slices country bread

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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